This is a quick-to-mix recipe for the popular rich and moist carrot cake. Bake it like bar cookies in a 15 1/2 x 10 1/2 x 1-inch jelly roll pan or cut in half making a layer cake with cream cheese frosting between layers.

1 1/2 c. salad oil
2 c. all purpose flour
1 c. brown sugar, packed
1 c. sugar
3 c. grated fresh carrots (try grating in blender)
1/2 c. chopped nuts
1 tsp. salt
4 eggs
2 tsp. baking soda
1 or 2 tsp. cinnamon

Mix all ingredients together until well blended. Spread in ungreased (I use Pam) jelly roll pan and bake at 300 degrees for 30 to 40 minutes or until a toothpick comes out clean. Cool in pan.

Cream cheese frosting: Mix together 8 ounces cream cheese, 2 1/2 cups powdered sugar, 4 tablespoons butter, 2 teaspoons vanilla, 1 cup finely chopped nuts (optional). Blend well. Spread on cake. Cut into desired servings. Oh yes, I used the low calorie cream cheese. Good Luck!